Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 pounds firm, ripe tomatoes
- 5 tablespoons lemon juice
- 1¼ teaspoon salt (optional)
Directions
Wash tomatoes.
Remove stems.
Core and cut into pieces; drain.
Place in an 8- or 10-quart kettle.
Bring to boiling over low heat, stirring often.
Cover; simmer 15 minutes or until soft, stirring often.
Press tomatoes through a food mill.
Discard solids.
Return juice to kettle; bring to boiling.
Boil gently, uncovered, for 5 minutes, stirring often.
Add lemon juice, and if desired, ¼ teaspoon salt to each hot, clean pint jar.
Pour hot tomato juice into jars, leaving a ½-inch headspace; wipe jar rims; adjust lids.
Process in a boiling-water canner for 35 minutes (start timing when water returns to boil).